Irish Potato Farls

·        1 ½ lb. potato, peeled and cubed, about 4 cups

·        ¾ c. all-purpose flour

·        2 Tbl. Butter melted, plus more to cook in (about ¼ cup)

·        Salt and pepper to taste

Directions: Be sure to weigh your potatoes after peeling and cutting. Boil potatoes in water till tender (when a small knife is inserted and comes back out easily). Strain off potatoes and allow to drain for 5 minutes. With a food mill, ricer, or potato masher, mash potatoes till smooth. To the potatoes add flour, 2 Tbl. butter, salt and pepper. Mix untill a ball forms and allow to rest for 10 min. on a floured surface form mixture into a large disc about ¼ inch thickness. Cut into 8 pie shaped pieces. In a large skillet melt rest of the butter or oil. Cook wedges till golden brown on both sides and serve. Perhaps with bacon jam.